How to Saute' More than My Pan Will Hold

by Jeff Sulman
(Dallas Texas)

I have been deglazing pans after sauteéing chicken, beef, pork and seafood and really enjoy the sauces that result. However, when I have to saute more than my pan will hold, by the time I am half way through the second batch everything left stuck to the pan from the first batch is now burned, especially if I have dredged it in flour. This, as you can guess, does not make for a very tasty sauce.

My question is, what do you do in this situation to prevent second batch from burning what is in the pan from the first batch?

Jeff
Dallas Texas


Chef Todd Says:
Yours is a common question. The biggest mistake people make in this situation is adding additional oil or fat on top of the fond for the second batch. In a saute method, the fat is used as a liason for the heat. If it doesn't come between the pan and the protein product, don't add it. In other words, don't ever pour fat on top of caramelized sugars. But, that's not the question you asked.

Not to over-simplify, but you need to control the heat better. You can certainly cook multiple batches without burning if you keep the heat consistent. It sounds like you are applying ever-increasing heat to the pan. Get the pan hot to start, sear the item, then reduce the heat to cook slower if you're cooking multiple batches. Or, just quickly brown each item and finish it in the oven, spending less time heating the pan.

In the alternative, deglaze the pan, reduce the liquid, and pour it into a container on the side. Now, with a clean pan, add some fat and start again. When all batches are complete, you can reduce the total amount of sauce and return the protein to the pan.

Controlling heat is the true skill in cooking. Keep your fond brown throughout the process and lower heat as soon as you see smoke or things turning black in the pan.

Great question that many people will learn from. Thanks for contributing.

Chef Todd.